摘要
建国后,随着液体法麸曲白酒的发展,酿酒生产设备逐渐朝着机械化、半机械化发展,因此,小曲米酒生产也逐步实现半机械化,采用纯种根霉和纯种酵母作糖化发酵剂,大大减轻了劳动强度,提高了糖化发酵率,可节约人力50%左右。
After the foundation of PRC,with the development of Fuqu liquors by liquid fermentation method,the liquor-making facili-ties gradually develops into mechanization and semi-mechanization.Accordingly,the production of Xiaoqu rice wine has also gradually realize semi-mechanization.The selection of pure rhizopus and pure species yeast as saccharification ferments can greatly alleviate labor intensity by saving about 50%manpower and improve saccharifying fermentation rate.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第2期111-112,共2页
Liquor-Making Science & Technology
关键词
小曲米酒
生产工艺
半机械化
lecture
liquor
Xiaoqu rice wine
semi-mechanization
